How to Make Herb-Infused Butter (Step-by-Step)
Herb-infused butter is the starting point for almost every recipe on our site. Here is how to make a smooth, consistent batch at home, plus how to switch it up for coconut oil.
Ingredients
- 1 cup unsalted butter, softened (clarified butter or ghee works best; do not use margarine)
- ¼ to 1 oz decarbed herbs (½ oz is a standard batch)
- 1 tbsp sunflower lecithin powder (optional, helps the butter blend smoothly)
Instructions
- Decarb your herbs using your machine's Decarb setting. On the IB Mini, that is 250°F (121°C) for 90 minutes. Check your manual for your model's preset.
- Leave the decarbed herbs in the strainer basket and add the butter and lecithin, if using.
- Run the Infuse setting. On the IB Mini, infuse butter at 170°F (77°C) for 2½ hours.
- When the cycle ends, gently press the herbs with the press tool to get every last drop.
- Pour the butter into the included butter molds or a glass container. Cover and refrigerate until set.
Coconut Oil Variation
Swap the butter for 1 cup coconut oil and infuse for 2 hours at 160°F (71°C) on the IB Mini. Coconut oil is the best choice for gummies and chocolate.
Tips
- Cook with infused butter over low heat. High heat can scorch it and weaken the infusion.
- Label your butter clearly so no one mistakes it for regular butter.
Potency Notes
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Active ingredient per serving = (Active ingredient per tsp × Teaspoons used) ÷ Servings
Storage: Refrigerate in an airtight container up to 2 weeks or freeze up to 6 months. Keep out of reach of children and pets.
